Hot & sour shrimp soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium raw shrimp |
| 1 | tablespoon | Vegatable oil |
| 5 | cups | Chicken broth |
| 2 | Slalks lemongrass, cut into 2 inch pieces and crushed | |
| Peel of 1/2 lime | ||
| 1 | Serranor or jalepeno chile, cut in half | |
| ½ | cup | Canned straw mushrooms |
| 2½ | tablespoon | Fresh lime juice |
| 1 | tablespoon | Fish sauce (Nuoc mom) |
| Garnish: | ||
| 2 | Green onions(including tops), thinly sliced | |
| 2 | tablespoons | Coarsely chopped cilantro |
| 1½ | tablespoon | Coarsely chopped mint leaves |
| 1 | Serrano or jelapeno chile, seeded and slivered | |
Directions
1. Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and rinse out the sand veins. 2. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce the heat to medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings.
Return the broth to the pot and heat tto simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, lade into individual soup bowls. Garnish with green onio, cilantro, mint leaves and chile.